The GoatMentor Recipe book

 

The Easiest Cheese in the World (Ricotta, Queso Blanco etc.)

Heat the milk to 180 degrees. While heating, prepare cheese cloth for straining (a clean pillow case can also work well). Once the milk reaches 180°, remove from heat and gradually stir in the vinegar. The milk will begin to curdle and separate. You may need more vinegar as you want the whey to turn a very clear green. Pour your curds and whey through a cheesecloth lined colander. Follow the next steps based on which cheese you are making:

For Ricotta: Remove from colander and add salt to taste. You may have to add more of the whey if it is too dry. That's it! Your ricotta is now ready to use. See the Recipe Book for recipes for ricotta and whey.

For Queso Blanco (a.k.a. vinegar cheese or paneer) Drain in colander for about 2 minutes. Add salt to taste. Hang cheese cloth and let drip for approx. 8 hours. How long you leave it depends on how dry you want it. This cheese has many names (paneer, queso blanco, vinegar cheese...) as well as many uses. We like to use it on tacos. It can be sliced and shredded if left to drain long enough. OR, you can take it down sooner and use it as a soft, spreadable cheese.